Sugar Free Chocolate Coconut Mounds
Chocolate covered coconut candy is one of my all time favorites. In a past life I used to buy ten to twelve Chocolate Coconut Mounds at a time.
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Servings: 20 servings
Calories: 108kcal
Equipment
- Chocolate Dipping Tool
Ingredients
- Coconut Candies
- 1/2 cup Coconut butter
- 1/2 cup Coconut oil virgin
- 1/2 cup Shredded coconut unsweetened
- 3 tbsp Sweetener Blend to taste
- Chocolate Topping
- 1 1/2 oz Cocoa Butter
- 2 oz Sugar Free Dark Chocolate
- 1/4 cup Sweetener Blend to taste
- 1/4 cup Cocoa powder
- 1/4 tsp Coconut extract optional
Instructions
- Line a baking pan with parchment paper
- Combine coconut butter and coconut oil in a small saucepan over low heat. Stir until melted and smooth and then stir in shredded coconut and sweetener until combined.
- Divide the mixture into 20 portions (see note below). Use your hands to shape patties. Put the pan in your freezer for 30 - 60 minutes.
- CHOCOLATE COATING: Combine cocoa butter and unsweetened chocolate together in a small pot set over a pan of simmering water. Stir until melted.
- Stir in the sweetener blend until melted. Then stir in cocoa powder, until smooth.
- Remove from heat and stir in coconut extract.
- Using skinny tongs (or a fork on the bottom) dip the coconut mounds into the chocolate. Hold over the chocolate pot to let excess chocolate drip off.
- Put the dipped chocolates back into the freezer for 15 mintues to harden the chocolate.
- Candies can be stored in a tin or plastic storage container, at room temperatuare, for about a week. Will they last that long? Probably not!
Notes
Coconut Extract: I like the additional kick the extract gives to the candies ... but you will still be very happy if you choose not to use it.
Nutrition
Calories: 108kcal | Carbohydrates: 3g | Protein: 1g | Saturated Fat: 7g | Sodium: 3mg | Potassium: 33mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
